{"product_id":"maruxaina-scallops-galician-sauce","title":"Scallops from Galician Rias in Galician Sauce","description":"\u003ch2\u003eAbout This Tin\u003c\/h2\u003e\n\u003cp\u003eVieiras a la gallega is one of the oldest dishes in Galician cooking: scallops in a savory sofrito of tomato, onion, olive oil, and spices. Maruxaina uses wild volandeiras gathered from the Rías Gallegas, washed up to six times to remove all sand, then simmered in a slow-built sauce with tomato, wine vinegar, bay leaf, and spices. The scallops come out tender and sweet, and the sauce has real depth: savory, gently acidic, warm with aromatics. Open it, warm it, serve with bread. That's the whole recipe.\u003c\/p\u003e\n\u003cp\u003eMaruxaina sources these scallops from the rías that define Galicia's coastline, the same nutrient-dense Atlantic inlets that have shaped the region's fishing culture for generations. Volandeiras are wild and smaller than farmed scallops, with a firmer, more concentrated flavor that comes from cold water and tidal movement rather than a farm pen.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWild-Gathered, Not Farmed:\u003c\/strong\u003e These volandeiras are hand-gathered from wild ría beds, sorted by size for consistency, and washed up to six times before tinning. The result is firm, sweet, and unmistakably fresh in a way farmed scallops rarely match.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA Real Sofrito, Not Just Sauce:\u003c\/strong\u003e Tomato, onion, olive oil, wine vinegar, bay leaf, and spices cooked together into something with actual body and balance. The same flavor that's been on Galician tables for centuries, made shelf-stable without cutting corners.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA Dish Tied to the Camino:\u003c\/strong\u003e The scallop shell has marked the Camino de Santiago for centuries, and this dish is part of the coastal identity behind it. Opening this tin connects to something older than conservas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003ePerfect Pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarm with Crusty Bread:\u003c\/strong\u003e Heat gently in a small saucepan and serve in a shallow bowl with thick toasted bread to scoop up the sauce. A glass of chilled Albariño alongside makes this the full Galician experience.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOver Rice or Orzo:\u003c\/strong\u003e Spoon scallops and sauce over cooked white rice or orzo, letting the tomato base act as the dressing. Add olive oil, a squeeze of lemon, and fresh parsley. Ready in under 10 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTapas Board Anchor:\u003c\/strong\u003e Serve at room temperature alongside Maruxaina Mussels in Escabeche, a few crackers, and brined olives. The richest, most sauce-forward tin on the board, and a good contrast to the sharper escabeche.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Scallops (mollusc), olive oil (5%), tomato, wine vinegar, bay leaf, spices. May contain traces of fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 3.88 oz (110g)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Rías Gallegas, Galicia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFishing Method\u003c\/strong\u003e: Hand-harvested (wild-gathered, Rías Gallegas)\u003c\/p\u003e","brand":"Maruxaina","offers":[{"title":"Default Title","offer_id":52697428132129,"sku":"XAI-SCA-696","price":9.49,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Maruxaina_Scallops_From_Galician_Rias_In_Galician_Sauce_Hero_Image_Front.jpg?v=1782755944","url":"https:\/\/shopfishnook.com\/products\/maruxaina-scallops-galician-sauce","provider":"FishNook Tinned Seafood Co.","version":"1.0","type":"link"}